Combine the hot tea (infuse for 5 minutes, then discard the tea bags) with the cranberries and orange juice, stir, cover and leave to stand for 4 hours, stirring half way through.
Preheat the oven to 350 F/ 180 C/ gas mark 4. Grease a medium size non-stick loaf tin with 1 teaspoon of oil (spread it around evenly using a small piece of paper towel), sprinkle a little flour, shake the tin to ensure the bottom and sides are evenly coated, discard excess flour and set aside. Alternatively grease the tin and line with baking paper.
Combine the flour with the baking powder, soda and lemon zest, stir thoroughly (using a whisk) and set aside.
In a large bowl beat the sugar, oil, egg and lemon extract for 2 minutes until smooth and a bit lighter in colour. Pour in the cranberry mixture, including any liquid, and stir. Then add the flour mixture all at once and stir only until the flour is no longer visible (do not overstir).
Pour the batter into the tin, smooth out the surface with a back of a spoon and bake for 1 hour.
Remove from the oven, wait 15 minutes, then carefully run a spatula around the sides of the cake to ensure it's not sticking to the tin. Place a plate over the cake and turn the tin over. Remove the tin. Place another plate on top of the cake and turn over again. Remove the plate that's now on top. If you are using baking paper lift the cake out of the tin with the paper and place on a cooling rack. Wait until the cake has cooled before serving.
Preparation time does not include the time needed to for soaking the cranberries.